Ingredients

1/2 Navel Orange
3 Large Eggs
1 Cup Sugar
1 tsp. Vanilla
3 Tbls. butter, melted
3 3/4 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups dried cranberries (7 oz.)
1 1/4 cups walnuts, coarse chopped

Directions

Preheat oven to 350 degrees and grease a large baking sheet.
Cut orange half in chunks, including peel and discarding any seeds, and in a food procesor puree until smooth. In a large bowl with an electric mixer, beat together eggs and sugar until light and creamy. Add 1/2 cup orange puree and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda and salt and stir until just combined. Stir in cranberries and walnuts until combined well.
On baking sheet roughly shape dough into 3 log mounds. With wet hands pat and form mounds into three slightly flattened 12-inch logs (each about 2 1/2 inches wide). Bake logs in middle of oven 30 minutes, or until golden. Cool logs on sheets and bake in upper and lower thirds of oven 12-15 mintues, or until golden. Transfer to racks and cool.

Notes

Biscotti keep in an air-tight container at room temperature 1 week or frozen in sealable plastic bags 4 months. Makes 72 Biscotti. I have used the following as substitutes or in adition to the above ingredients; filberts, chopped (excllent flavor instead of walnuts), white choc. chips, dried cherries, etc. Use melted Hershey bars or chips and white choc coating to drizzle over Biscotti when completely cooled.